Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer

► Lipid and protein structure of frankfurter with oil-in-water emulsion were studied. ► FT-IR was used to determine structural features of lipid and protein. ► Emulsions like pork backfat replacer were stabilized with soy protein. ► Structural characteristics could be associated with textural proper...

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Bibliographic Details
Published in:Food chemistry 2012-11, Vol.135 (1), p.133-139
Main Authors: Herrero, A.M., Carmona, P., Pintado, T., Jiménez-Colmenero, F., Ruiz-Capillas, C.
Format: Article
Language:English
Subjects:
Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts
Biological and medical sciences
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
Healthier lipid frankfurter
Lipid structure
Olive oil-in-water emulsion
Protein structure
Soy protein isolate
Texture
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Summary:► Lipid and protein structure of frankfurter with oil-in-water emulsion were studied. ► FT-IR was used to determine structural features of lipid and protein. ► Emulsions like pork backfat replacer were stabilized with soy protein. ► Structural characteristics could be associated with textural properties. Lipid and protein structural characteristics of frankfurter formulated with olive oil-in-water emulsion stabilized with soy protein isolate (SPI) as pork backfat replacer were investigated using Fourier transform infrared spectroscopy (FT-IR). Proximate composition and textural properties were also evaluated. Different frankfurters were reformulated: F/PF with pork backfat, F/SPI with oil-in-water emulsion stabilized with SPI and F/SPI+SC+MTG with emulsion stabilized with a combination of SPI, sodium caseinate (SC) and microbial transglutaminase (MTG). Replacement of pork backfat with these emulsions produced an increase (P
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2012.04.114